English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

This study investigated the effect of preharvest 1-MCP treatment on maintaining ‘Rojo Brillante’ persimmon firmness. Early in the season, preharvest 1-MCP was applied 1, 7 and 10 days after ethephon treatment. The fruit firmness was evaluated during three different harvests and after the commercialization period of 3 d at 3 °C, plus 6 d at 20 °C. Late in the season, 1-MCP was applied 3 days before harvest in the fruit treated with gibberellic acid (GA) and then cold-stored for up to 60 days, plus a 6-day shelf life at 20 °C. The results showed that preharvest 1-MCP delayed the fruit softening induced by ethephon during the harvest period, and was the most effective treatment when performed 1 day after ethephon application. Therefore, preharvest 1-MCP extended the harvest period of ethephon-treated fruit. At the end of the season, preharvest 1-MCP had the same effect on maintaining the fruit firmness as the commercial postharvest application.

Effect of Preharvest 1-MCP Treatment on the Flesh Firmness of ‘Rojo Brillante’ Persimmon